Food Network Magazine - (11)November 2020

weeknight

cooking

SLOW-COOKER SAUERBRATEN
ACTIVE: 30 min l TOTAL: 8½ hr l SERVES: 4

1 beef bouillon cube
2 tablespoons extra-virgin olive oil
1 small beef top or bottom round roast (2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
½ cup red wine vinegar
½ cup crushed thin ginger cookies (about 10)
1 tablespoon pickling spice, wrapped in a cheesecloth bundle
1 large onion, cut into ½-inch-thick wedges
4 stalks celery, cut into 3-inch pieces, leaves torn
3 large carrots, cut into 3-inch pieces
8 ounces egg noodles

1. Dissolve the bouillon cube in ¼ cup warm water and set aside.
   Heat the olive oil in a large nonstick skillet over medium-high heat.
   Season the beef generously with salt and pepper. Add to the
   skillet and cook, turning with tongs, until browned on all sides,
   about 8 minutes. Remove to a plate.


2. Add the tomato paste to the pan and cook, stirring, until browned
   and slightly dry, about 30 seconds. Add the vinegar and the bouillon
   mixture, scraping up the browned bits from the bottom of the pan.
   Transfer the mixture to a 6- to 8-quart slow cooker along with the
   beef, ginger cookies, cheesecloth bundle, onion, chopped celery and
   carrots. Cover and cook on low until the meat is very tender, 8 hours.


3. Before serving, bring a large pot of salted water to a boil. Add
   the noodles and cook as the label directs. Drain and divide among
   shallow bowls. Transfer the beef to a cutting board and slice.
   Discard the cheesecloth bundle. Serve the beef, vegetables and
   sauce over the noodles and top with the celery leaves.

Per serving: Calories 680; Fat 20 g (Saturated 7 g); Cholesterol 211 mg;
Sodium 982 mg; Carbohydrate 59 g; Fiber 5 g; Sugars 12 g; Protein 63 g

SKILLET CHICKEN THIGHS

WITH OLIVES AND GREEN BEANS

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

2 teaspoons extra-virgin olive oil

8 small skin-on, bone-in chicken thighs (2½ pounds)

Kosher salt and freshly ground pepper

3 cloves garlic, sliced

3 large sprigs thyme

½ cup dry white wine

⅓ cup red wine vinegar

¾ cup low-sodium chicken broth

2 tablespoons packed light brown sugar

16 pitted mixed olives

8 prunes, halved

1 12-ounce bag trimmed green beans

1. Preheat the oven to 400 ̊. Heat the olive oil in a large ovenproof
   skillet over medium-high heat. Pat the chicken thighs dry with a
   paper towel; season all over with salt and pepper. Place skin-side
   down in the skillet (they will fit snugly) and cook until the skin
   is very crisp and golden brown, about 8 minutes. Flip and lightly
   brown the other side, 2 minutes. Remove the chicken to a plate.


2. Drain off all but 2 tablespoons of the fat from the skillet.
   Reduce the heat to medium, add the garlic and thyme and cook
   until the garlic starts to brown, 1 to 2 minutes. Add the wine,
   increase the heat to high and simmer, scraping the pan with a
   wooden spoon, until syrupy, about 2 minutes. Add the vinegar
   and cook until reduced by half, 1 to 2 minutes. Add the chicken
   broth, brown sugar, olives, prunes and chicken, skin-side up;
   bring to a simmer. Transfer the pan to the oven and roast until
   the chicken is cooked through, 15 to 20 minutes.


3. Meanwhile, microwave the green beans according to the
   package directions. Season with salt and pepper.


4. Divide the chicken and green beans among plates. Simmer
   the sauce over medium-high heat until thickened, 2 to 5 minutes;
   season with salt and pepper. Spoon over the chicken.
   Per serving: Calories 550; Fat 32 g (Saturated 7 g); Cholesterol 225 mg;
   Sodium 983 mg; Carbohydrate 29 g; Fiber 4 g; Sugars 17 g; Protein 40 g

82 FOOD NETWORK MAGAZINE ●NOVEMBER 2020